Anyone Who Has Ever Made Bread Will Tell You That 'Yeast Is A Leavening Agent'. Your Task Here Will Be To Provide A Scientific Explanation For How Yeast Helps Bread Rise When Baking! First, In Case You Haven't Baked Bread Before, Let's Go Through Some Of The Steps. Yeast Is Activated In Warm Water, Then Added Into The Bread Dough. This Bread Dough Is Then

 

Anyone who has ever made bread will tell you that 'yeast is a leavening agent'. Your task here will be to provide a scientific explanation for how yeast helps bread rise when baking! First, in case you haven't baked bread before, let's go through some of the steps. Yeast is activated in warm water, then added into the bread dough. This bread dough is then 'proofed', meaning it is covered and the yeast can ferment. Oftentimes, the bread dough is then portioned, shaped, and a second proof is done. Once the dough is ready, it is then baked. That being said, consider the following: Why is yeast considered a 'leavening agent'? What product is the yeast producing that allows for bread to rise? Do you think it would be possible to make bread by using an aerobic (uncovered) environment when proofing, why or why not? Finally, as we know from lab the last two weeks, yeast produces ethanol during fermentation. Why don't we get intoxicated from bread, what happens to that ethanol?